This Vietnamese Beef Salad is great for the warmer weather. Made with fresh, whole ingredients, it is a healthy and delicious dinner option when you’re wanting something light.
I was trying to figure out which recipe to make tonight for dinner. I was tossing up between our spinach and chickpea felafel, or our Vietnamese beef salad. As you can see, in the end, the salad won! I couldn’t think of anything nicer than sitting outside in the sunshine, sipping on a glass of rosé and munching on this delightfully fresh and light salad! I was also trying to figure out what was easier to make as well…turns out a salad is! In case you didn’t realise, we try to cook AND eat all of our food, and as I was a bit behind on the cooking this week, I wanted something I could make quickly and photograph quickly as well!
I have been going through withdrawals of Asian food! I absolutely love it! Whether it be a fresh pho, a Pad Thai, red curry or sticky rice dish, I will eat the lot! One thing we really miss about home is the access to fresh Asian inspired ingredients, like snow peas, bean sprouts, and red chilli’s. I have been able to find them, but not as easily as I used to! I was absolutely craving a Vietnamese beef salad the other day, and came up with this recipe!
Our Vietnamese beef salad is fresh, light, crunchy, full of goodness and makes a darn healthy dinner! We’ve also paired it with a clean dressing, using fresh ingredients such as chilli’s, lime juice and cilantro, and healthier alternatives such as coconut sugar. It is seriously the best and I am so excited to be able to share it with you today!
Enjoy! And remember, tag us on Instagram #healthypears with your creations! We’d love to see your work!
- 3 large handfuls of mix salad greens
- 100g cucumber cut into thin pieces (juilienned)
- 50g carrot cut into thin pieces (julienned)
- 50g snow peas cut into 1 cm pieces
- 80g vermecelli noodles
- 200g chuck steak
- 1 tablespoon chopped peanuts
- 2 tablespoons fresh coriander roughly chopped
- 2 tablespoons fresh mint roughly chopped
- ½ cup bean sprouts
- 2 tsp white sesame seeds (optional)
- ½ tsp fresh red chilli finely diced (add more for more kick)
- 2 tablespoon tamari (or good quality soy sauce)
- 3 tsp coconut sugar
- juice of half a lime
- 1 tsp fish oil
- 1 tsp sesame oil
- Cook beef in a fry pan over high heat until cooked to liking (I like my beef medium rare)
- Slice into thin pieces.
- Add mixed salad greens, cucumber, and carrot to a large salad bowl.
- Cook vermecelli noodles in boiling water until tender (follow packet instructions if unsure)
- Run noodles under cold water, drain then add to salad bowl. Combine.
- Top salad with beef, snow peas, bean sprouts, then herbs and finally top with peanuts.
- Combine ingredients and mix well
- Adjust according to taste
- Add dressing to salad, stir through and serve.